By Traeger Kitchen
Throw some flavor into your mac and cheese routine. We’re adding a Southern staple, pimentos, and combining them with bacon for a sweet and smoky kick.
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|To Taste||kosher salt|
|4 Tablespoon||(1/2 stick) unsalted butter|
|1 Medium||yellow onion, finely diced|
|1/4 Cup||plus 1 tablespoon diced pimento peppers|
|2 Clove||garlic, minced|
|5 Tablespoon||all-purpose flour|
|2 1/2 Cup||heavy cream|
|1 1/2 Cup||whole milk|
|3 Sprig||fresh thyme|
|1 Sprig||fresh rosemary|
|2||dried bay leaves|
|1 Tablespoon||Whole black peppercorns|
|1 Pound||Dried elbow macaroni|
|1 Pound||shredded Gruyère cheese|
|1 Cup||panko breadcrumbs|
|1/4 Cup||grated Parmesan cheese|
|4 Tablespoon||(1/2 stick) melted unsalted butter|
|1 1/2 Teaspoon||smoked paprika|
|1/4 Cup||cooked bacon, crumbled|
|1 Teaspoon||Chopped fresh parsley|
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Bring a large pot of salted water to a boil.
350 ˚F / 177 ˚C
To Taste kosher salt
Melt the butter in a medium stock pot on the stovetop over medium-high heat. Add the onion and peppers and sauté until translucent and tender, about 5 minutes. Add the garlic and sauté until fragrant, 30 seconds more.
4 Tablespoon (1/2 stick) unsalted butter
1 Medium yellow onion, finely diced
1/4 Cup plus 1 tablespoon diced pimento peppers
2 Clove garlic, minced
Add the flour and stir well with a wooden spoon to coat the vegetables. Cook the roux until it smells slightly nutty, about 1 minute. While whisking, stream in the cream and milk and continue to whisk until any flour clumps are worked out.
5 Tablespoon all-purpose flour
2 1/2 Cup heavy cream
1 1/2 Cup whole milk
Wrap the thyme, rosemary, bay leaves, and black peppercorns in cheesecloth and tie up with twine. Drop into the cream mixture and simmer until the liquid thickens, 15-20 minutes. Remove the cheesecloth bundle and discard.
3 Sprig fresh thyme
1 Sprig fresh rosemary
2 dried bay leaves
1 Tablespoon Whole black peppercorns
Meanwhile, add the elbow noodles to the boiling water and cook for 6-8 minutes until al dente. Drain the pasta, then return it to the pot.
1 Pound Dried elbow macaroni
Remove the cheese sauce from the heat and whisk in the Gruyère until melted. Season with salt to taste.
1 Pound shredded Gruyère cheese
Pour the cheese sauce over the noodles and stir to coat thoroughly, then transfer to a large cast iron pan.
In a medium bowl, combine the panko, Parmesan cheese, melted butter, and paprika and stir well. Sprinkle the mixture over the mac and cheese.
1 Cup panko breadcrumbs
1/4 Cup grated Parmesan cheese
4 Tablespoon (1/2 stick) melted unsalted butter
1 1/2 Teaspoon smoked paprika
Place the cast iron skillet on the grill grates. Close the lid and bake until the cheese sauce is bubbling and the top is lightly browned, 15-20 minutes.
350 ˚F / 177 ˚C
Remove the mac and cheese from the grill, top with the bacon and parsley, and serve. Enjoy!
1/4 Cup cooked bacon, crumbled
1 Teaspoon Chopped fresh parsley